Cranberry Cinnamon Rolls

1. Stage

In a small heatproof bowl, combine 1/3 cup milk and 1 tablespoon brown sugar. Microwave until an instant-read thermometer registers 110°, about 15 seconds. Stir to dissolve sugar. Sprinkle with yeast. Gently stir and let rest until foamy, 5 to 10 minutes.

2. Stage

In another small heatproof bowl, whisk 1/4 cup flour and remaining 1/2 cup milk until smooth. Microwave in 15-second increments, whisking between each, until smooth and the texture of pudding, about 1 minute total.

3. Stage

In the large bowl of a stand mixer fitted with the dough hook, combine yeast mixture and flour mixture. Add eggs, butter, orange zest, salt, vanilla, and remaining 3 cups flour and 2 tablespoons brown sugar. Beat on medium-low speed, scraping down sides of bowl, until dough starts to pull away from sides of bowl and is slightly sticky to the touch, 10 to 12 minutes.

4. Stage

Spray a large bowl with cooking spray and place dough in bowl. Cover with plastic wrap and let rise in a warm place until dough is doubled in size, about 1 hour.

5. Stage

In a small saucepan over medium heat, cook cranberries, orange juice, and 1/4 cup brown sugar, stirring occasionally, until cranberries have burst and mixture becomes jammy and thick, about 15 minutes. Let cool.

6. Stage

In a small bowl, stir butter, cinnamon, cardamom, and remaining 5 tablespoons brown sugar until smooth.

7. Stage

Remove plastic wrap from dough and gently punch down dough. Place a long piece of parchment (at least 20") on a work surface and lightly dust parchment with flour. Turn dough out onto parchment. Using a floured rolling pin, gently roll dough to an 18"x10" rectangle. Using a rubber spatula, spread brown sugar butter over dough. Spread cranberry sauce over brown sugar butter. Using parchment, slide dough onto a large sheet tray and refrigerate until cold, about 15 minutes.

8. Stage

With the long side of dough parallel to the countertop, tightly roll dough away from you, creating a spiral, ending seam side down. Using a serrated knife, cut dough into 12 (1 1/2") sections.

9. Stage

Arrange dough cut side up in a 12" cast-iron skillet. Cover skillet with plastic wrap and place in a warm area to rise until almost doubled in size, about 1 hour.

10. Stage

Preheat oven to 350°. Remove plastic wrap from skillet. Add a splash of water to beaten egg and whisk to combine. Pour cream over risen dough and brush with egg wash.

11. Stage

Bake rolls until tops are golden brown and cream is absorbed, 28 to 32 minutes. Let cool 10 minutes.

12. Stage

In a medium bowl, whisk confectioners’ sugar, cream, orange zest, orange juice, vanilla, and salt until combined and smooth. Add additional confectioners' sugar 1 tablespoon at a time if you desire a thicker consistency.

13. Stage

Top rolls with glaze.